I can’t seem to get over the chocolate and cheese love affair. Maybe I could have put cheese in a better limelight featuring it entirely in a cake. Therefore I took the opportunity of an occasion to surprise J.
J loves cheese. He adores cake. Cheesecake is then his greatest vice. I made this cheesecake especially for him, and had given him the liberty to do whatever he wants with it. He had chosen to devour it all by himself. Little did I know, I had given him his most powerful temptation. The poor boy managed to finish the whole cake himself in two days. Imagine that!
Lemon Sour cream Cheesecake
Not too bad a recipe but I had found that the amount of lemon is not distinct enough. Therefore I had increased the amount of lemon in the following recipe. My cake sank a lot after removing from the oven but luckily the top did not crack at all. This time the base is much better than the previous chocolate cheesecake but overall, we both found that we enjoyed the chocolate cheese affair more. Maybe we had indeed converted.
80g Marie Biscuits (crushed/grinded)50g Butter
250g Cream cheese (1 block Philadelphia Cream Cheese)
½ lemon zest
1 tbsp lemon juice
2 egg yolks
30g corn flour
100g sour cream
1 egg white
1 tsp lemon juice
For the base, melt the butter and then mix into the crushed biscuits. Pressed it into an 8 inch round cake tin. Refrigerate till needed.
Beat the cream cheese and butter together. Then add in lemon zest and the lemon juice. Slowly beat in one egg yolk at a time. Then add in the sugar. Beat till creamy.
Stir in corn flour till well combined.
Stir in sour cream till well blended.
In a clean bowl, whip egg white, sugar and lemon juice till stiff peak. Stir into the cheese mixture and stir till well incorporated.
Pour onto the prepared base and bake in a water bath for 1 hour.
Let rest in the oven a few minutes after and then remove to let cool. Refrigerate for at least 5 hours before serving.
Serves 4-6 (In this case it served 1. LOL)